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Serves: 6

Lamb with Dijon Mustard and Hasselback Potatoes

  • Prep Time

    40 min.

  • Cooking Time

    1:30 h

  • Method

    Indirect

  • Prep Time

    40 min.

  • Cooking Time

    1:30 h

  • Method

    Indirect

Ingredients

Dijon Lamb Recipe 1 346X318
  • 1 leg of lamb, around 2.5kg
  • Marinade:
  • 100g Dijon mustard
  • 150ml vegetable oil
  • 4 cloves of garlic
  • 4 thyme sprigs
  • Hasselback Potatoes:
  • 18 medium potatoes
  • 50ml rapeseed oil
  • 1 tbsp paprika
  • 3 springs rosemary
  • 2 cloves of garlic
  • Salt
  • Pepper

Special Equipment

  • Grill Rack

Instructions

    In the kitchen:

  • 01 Place the leg of lamb on the Grill Rack. Season the lamb well with salt and pepper.
  • 02 For the marinade, rinse and chop the thyme, crush the garlix and mix everything with Dijon mustard and oil.
  • 03 Wash the potatoes and make deep cuts into the flesh, without cutting completely through. The cuts should be just three quarters into the potatoes.
  • 04 Chop the rosemary and crush the garlic, then mix with rapeseed oil, paprika, salt and pepper. Turn the potatoes in the mix.
  • At the barbecue:

  • 01 Prepare the barbecue for indirect heat, approx. 220°C. If using a 57cm charcoal barbecue, you will need 1/2 a Chimney Starter of lit Weber briquettes.
  • 02 Place the Grill Rack with the leg of lamb on the indirect heat (above the potatoes), set your iGrill at 63°C and insert the probe into the meat.
  • 03 Cook the lamb for approx. 90 minutes until it reaches 63°C.
  • 04 After 30 minutes of cooking, place the hasselback potaties underneath your cooking grate in your indirect zone.
  • 05 Brush the meat with the Dijon marinade and continue to do this regularly.
  • 06 Remove the potatoes and the meat when it has a core temperature of 63°C. Allow the leg of lamb to rest uncovered for at least 20 minutes before serving.
  • 07 Tip: Cooking your potatoes underneath your meat helps to cook them quicker. In addition, they absorb the meat juices, which gives them additional flavour.

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